You guys are making me hungry. But I'd have to add some chopped
scallions to that portobella saute.

On Jul 17, 2007, at 2:13 PM, Jesse Bell wrote:

with a dash of balsamic vinegar on there...mmm, mmm, mmm.
Aplfgcnys@aol.com wrote: Wow, what a lot of beans you must plant!
I don't have a big operation like yours, but in my small patch I
keep beans going all summer. In fact, I have already pulled out
and replanted a couple of rows. I just plant double rows about
five or six feet long - depending on how the space works out
with other things. Then when they slow down and are only
giving me a few beans a day, out they come and a new row
goes in. In the spring, I start by planting a new batch every
ten days or so until the first ones start bearing. I have had
beans to eat and/or give away for about three weeks now. We
ate the last of the early ones today, and by tomorrow the next
set will be ready to pick. Incidentally, I have developed a new
bean dish that we are enjoying. You know, after a week or so
of beans, you are looking for something new to do with them.
I place the beans in boiling water for a few minutes - just until
they turn bright green and some of them make a popping sound.
Then I drain the beans and while they are draining, I melt a bit
of butter in the pan and add a diced portobella mushroom. Over
low heat, I let the mushroom begin to give up its juices, then
return the beans to the pan for a few minutes, season with salt
and pepper. This is very simple and quick, and we find it a
nice change from plain beans. I'm sure other mushrooms would
do as well, but portobellas are the quickest and easiest to peel
and prepare.
Auralie
In a message dated 07/17/2007 11:11:30 AM Eastern Standard Time,
cyndi.johnson@edwards.af.mil writes:
I am coming to the end of the green bean season, seems pretty short to
me but the plants are not producing many new flowers. Last Saturday I
started harvesting at 7:30 am and finished my third canner load at 4:30
pm. I did 30 jars of green beans and still had a bag left over, but to

run another canner load was at least an hour and I was out of
enthusiasm

for the day. So we're eating a lot of fresh green beans at dinner now,
not a bad thing. I should have harvested tomatoes on Sunday, I think I
could have done a bunch of jars of just cut-up tomatoes, but after
looking at them I decided they could go a while longer and instead did
some other chores.

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Jesse R. Bell
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